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Southern Fried Eggs Over Buttermilk Biscuits with Sausage Gravy

This shamelessly rich, homey classic is too often mediocre, but it's memorable when made well. Success lies in a creamy gravy tinged with the faint heat of cayenne, eggs sunny-side up, plenty of pepper, and tender, flaky, tangy biscuits.

Source: Martha Stewart Living, April 2008
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17
  • faithrenee
    27 JUL, 2011
    Just made this for dinner for my hubby and kids,,,I have never attempted anything like this before! I was nervous to say the least. It turned out like we were at a Gourmet Restuarant. I empressed myself. I dont make breakfast things! I do dinner or desserts! He better not get used to it!!! But i made it for dinner so...LOL!! Thanks for the Help!! Definitely Recommend this one to ALL.
    Reply
  • kingkrgt
    26 MAR, 2008
    You can use buttermilk in place of milk in most recipes. Buttermilk brings out the taste and makes your breads, cakes etc. moist. I would give it a try.
    Reply
  • free2choos9336227
    24 MAR, 2008
    I have a biscuit recipe that I am devoted to. They turn out light, fluffy, and flakey, everytime. The thing I wanted to know is can I substiute buttermilk for the regular milk in this recipe? Does anybody think that the buttermilk may not work because of the thickness of it or the componets of it?
    Reply

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